Coconut Shrimp With Mango Salsa Recipe

Easy party appetizers from Matt Armendariz's On A Stick! cookbook. Coconut-flavoured shrimp with mango salsa is a lucky little recipe — it's fruity and fun, but feels elegant and luxurious at the same time. During the summer months, I always have fresh mango salsa on hand — it's wonderful with pork, chicken, and all types of seafood. You can even enjoy it on a chip. Its versatility can't be beat."

Step 6: After shrimp have chilled, preheat oil in a large, heavy pot over medium-high heat. Once oil reaches 350°F, gently drop skewers into pot and fry about 6-8 minutes, or until golden. Drain on a paper towel and season with salt and pepper to taste. Serve warm, with mango salsa on the side.

Reprinted with permission from Matt Armendariz’s On A Stick! (2011 Quirk Books).